In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art. Essays include: (Don't) Eat Your Vegetables: A Historical Semiotics of Carving Legumes (Julia Abramson); The War of Vegetables: The Rise & Fall of the English Allotment Movement (Lesley Acton); The First Scientific Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki: Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat Your Greens: Traditional Leafy Vegetables for Better Nutrition (Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor Pleasures of European Diplomacy (Andrew Dalby); Akkoub ( Gundelia Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from the Lebanese Mountains (Anissa Helou); Is There Salvation in Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og Gallagher); Sweet As Notes on the Kumara or New Zealand Sweet Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri et per spinachi': Re-examining the Realities of Vegetable Consumption at the Monastery of Santa Trinita in Post-Plague Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning: Culinary Exchanges, Sustainability and Traditional Vegetable Markets in India (Krina Patel); The Los Angeles Vegetable Cult (Charles Perry); From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy (Gillian Riley); But Did the English Eat Their Vegetables? A Look at English Kitchen Gardens and the Vegetable Cookery they Imply, 1650-1800 (William Rubel); Renaissance Italy and the Fabulous, Flamboyant Inslata (June di Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late Antique Alexandria (Susan Weingarten).

The Real Meal Revolution was all about taking on the global obesity epidemic with a revolutionary approach to eating; it challenged ingrained beliefs, it sold (and still sells) in record-breaking numbers throughout South Africa, and it changed people’s lives.

With Raising Superheroes, the authors have now set out to revolutionise the way we feed our children. It’s time, they believe, to challenge the kids’ food industry and our old assumptions; it’s time to give our children the best nutrition possible, and the best start in life.

Raising Superheroes is not a Banting cookbook, and it doesn’t offer no-carb eating for kids. But – in advocating low-sugar, low-refined-carb, “real” food eating – it is the Real Meal Revolution’s next step towards changing the world.

Eat Bike Cook brings together 40 delicious easy recipes created to meet the energy demands of cyclists, with tips, hacks and food diaries from women cyclists, both professionals and enthusiastic amateurs. There are quick, up-and-at-'em breakfast ideas to charge you up pre-ride, energy-boosting back pocket picnics to keep you going strong while you're on the road and wonderfully restorative main meals to share with friends once you've crossed the finish line. With stunning food photography and illustrations by Kitty Pemberton-Platt, whose drawings have lit up Instagram with their honest visualisations of what female cyclists really eat. As well as providing inspiration on easy and tasty ways to fuel for days on the bike, Eat Bike Cook is a celebration of the female cycling community: of the great chat in a cafe mid-ride, of the handful of Haribos that gets you through the last 25km and the shared beer and burger at the end of the day.

Enjoy a life without counting calories, without guilt, simply Innocently Sweet. With the increasing demand for healthy food options, Innocently Sweet is the perfect guide to treating yourself to your favourite desserts, still keeping nutrition and health at heart and mind. This book will be the perfect inspiration for dinner parties, weekend treats or birthdays, allowing you to enjoy every bite guilt free. But this is not just a cook book. Chantal, with her coaching and nutrition experience, shares the health benefits of using real ingredients; guidance to moderation, whilst teaching us the danger of sugar and how the food industry works. Chantal, a fantastic health coach and passionate cook, shares some of her fun recipes, easy to make and healthful with every bite. A guide to the right ingredients and what to look for Easy to follow recipes to beautiful guilt free desserts Understand your body and know what works for you

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a new array of healthy, delicious recipes. And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. The book proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, root vegetables, in preparations such as Spicy White Bean and Sweet potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts such as Chocolate Fancy Fondue and Brandy-Laced Pear Brown Betty, are sensational.

When first published in 1976, More-with-Less Cookbook by Doris Janzen Longacre struck a nerve with its call for every household to help solve the world food crisis. Now with more than 800,000 copies around the globe. it has become the favorite cookbook of many families.

Whether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing.

"Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it."

-- Charlie Papazian

Get the Most from Your Malt!

• Easy-to-follow techniques and trouble-shooting tips
• Answers to the most-often asked questions
• A guide to world beer styles
• Useful facts on fermenting, yeast culturing and stove-top boiling
• Charts, tables, support information and much, much more
• Over 60 exotic recipes to try -- from "You'll See" Coriander Amber Ale to Waialeale Chablis Mead

Make sure to check out the third edition of The Complete Joy of Homebrewing.

Hierdie boek wys jou hoe om gewilde kunshandwerktegnieke in koek versiering toe te pas en met behulp van fondantversiersel, modelleer pasta, sjokoladedeeg, botterversiersel, ganache en harde versiersel eetbare handwerkitems te skep. Of jy nou 'n bakker of koekversierder is wat nuwe tegnieke wil aanleer om in jou koekversiering te gebruik, of 'n handwerker wat graag wil leer koekbak en -versier, hier is vir elkeen iets van waarde. Katrien werk met plaatkoeke (reghoekige enklellaag-koeke) as basis sodat die koekvorm eenvoudig is en jy kan fokus op die handwerktegnieke wat vir versiering gebruik word. Die koek is die skoon skilderdoek waarop kunswerk geskep word. Die inspirasie vir die versiering kom van papierkuns, mosaiek, borduurwerk, lapdrukwerk, kwlit- en appliekwerk en enige handwerk waaraan jy kan dink. Daar is 18 koekprojekte, plus minikoeke, wat van begin tot einde stap vir stap verduidelik word sodat jy daarvolgens self kreatiewe koeke kan skep. Laaste, maar nie die minste nie, is daar getoetste en flatervrye resepte vir koeke, botterversiersel, ganache en fondantversiersel, asook ontwerpe wat jy vir jou koeke kan gebruik.

The only chocolate-themed cookbook to offer recipes from all over the world in a beautiful hardback with color photographs – the perfect gift for chocaholics! Over 90 decadent chocolate recipes from around the globe.

Whether you want to bake homemade cakes or brownies, create spectacular desserts for a party or craft mini chocolate treats, you’ll find something to love here. Take a tour around the globe and learn the best chocolate recipes from the Americas, Europe, the Middle East, Asia–Pacific and Africa.

Features:

• Perfect familiar favourites such as the American classic Chocolate Fudge Cake.
• Discover Mexico’s famous fried donut treat: Chocolate Sopapillas.
• Experiment with flavour with Japan’s Matcha & White Chocolate Blondies.
• Get a taste of Italy with the Chocolate Tiramisu or Chocolate & Pistachio Biscotti.
• Put an Irish spin on meringue with the Coffee Liqueur Meringue with Chocolate.
• Craft a gift inspired by the Middle East with Marzipan-stuffed Chocolate Dates.

A one-stop bible for chocoholics, this book offers everything you need to quench your sweet tooth cravings.

'If you were to only have one Slater cookbook in your life, this is it' OFM, Books of the Year 'He is king among food writers' Nigella Lawson 'Slater's best book' Diana Henry, Sunday Telegraph A Cook's Book is the story of Nigel Slater's life in the kitchen. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.